Fish Tacos Recipe

Name: Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE QUICK-PICKLED ONION; 1 small red onion, peeled, halved and sliced into half moons; 2 limes, juice only; FOR THE HOT SAUCE; 125 g mayonnaise; 2 teaspoons gochujang , paste to taste or 2 teaspoons hot sauce, to taste; For the corn relish; 198 g tin sweetcorn, drained; 1 fresh red chili; 3 tablespoons fresh coriander, chopped; salt, to taste; FOR THE FISH TACOS; 4 skinless fillets firm white fish, such as hake (750 to 900g/1lb10 ounces to 2 pounds total) or 4 haddock, from the thicker loin end (750 to 900g/1lb10 ounces to 2 pounds total); 1 teaspoon ground cumin; 1/2 teaspoon paprika; 1 teaspoon sea salt, flaked; 1 garlic clove, peeled and finely grated; 2 tablespoons regular olive oil; 8 soft corn tortillas; For the avocado; 2 ripe avocados; 1 lime, juice only; TO SERVE; salad leaves; 1 -2 tablespoon fresh coriander, chopped; 2 limes, cut into wedges

Servings: persons

FOR THE QUICK-PICKLED ONION
1 small red onion, peeled, halved and sliced into half moons
2 limes, juice only
FOR THE HOT SAUCE
125 g mayonnaise
2 teaspoons gochujang , paste to taste or 2 teaspoons hot sauce, to taste
For the corn relish
198 g tin sweetcorn, drained
1 fresh red chili
3 tablespoons fresh coriander, chopped
salt, to taste
FOR THE FISH TACOS
4 skinless fillets firm white fish, such as hake (750 to 900g/1lb10 ounces to 2 pounds total) or 4 haddock, from the thicker loin end (750 to 900g/1lb10 ounces to 2 pounds total)
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon sea salt, flaked
1 garlic clove, peeled and finely grated
2 tablespoons regular olive oil
8 soft corn tortillas
For the avocado
2 ripe avocados
1 lime, juice only
TO SERVE
salad leaves
1 -2 tablespoon fresh coriander, chopped
2 limes, cut into wedges

1
Preheat the oven to 220u00b0C/gas mark 7 (428u00b0F) for the fish, and begin by preparing the sides for your tacos. Peel and halve the red onion, then thinly slice into half-moons. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 20 minutes is fine.
2
Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Set aside.
3
For the corn relish, put the canned sweetcorn into a bowl. Finely dice the chilli (de-seed if you don't like too much heat) and add to the sweetcorn, along with the chopped coriander and some salt to taste. Give it all a good stir, and set aside.
4
Cut the fish fillets in half lengthways, so you have long fingers, and arrange in a shallow roasting tin. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets.
5
Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8-10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven.
6
Once you've taken the fish out (though don't let it get cold) turn off the oven and warm the tortillas in the fading heat. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of the lime, ready to serve with the other accompaniments.
7
Arrange the fish on a plate (lined with salad leaves, if so desired), sprinkle with some chopped fresh coriander, and take to the table along with the warmed tortillas. If you don't want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby.
8
Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. A plate of lime wedges and a pile of napkins are both good ideas, too.
9
MAKE AHEAD NOTE: The pickled onions, hot sauce and relish (minus the coriander) can be made 1 day ahead. Cover and refrigerate until needed. Stir the chopped coriander into the corn relish just before serving.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: FOR THE QUICK-PICKLED ONION, 1 small red onion, peeled, halved and sliced into half moons, 2 limes, juice only, FOR THE HOT SAUCE, and more.

Yes, Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions